Tuesday, June 16, 2009

Simple Baked Whitefish (Cod, Pollack, Whiting)

I'm a fan of fish, fixed just about any way. I like fried fish with tarter sauce, grilled salmon fillets, orange roughy, tilapia, etc. But this week I found a sale at my supermarket of simple pollack fillets and decided to go for a light, baked fish.

  • 1/2 lb whitefish fillets (one fillet/ person)
  • lemon pepper
  • parsley
  • 1 tbl butter or margarine
  • 1/2 lemon
  • salt
  • pepper

(Preheat oven to 325°) Begin with spraying a glass baking dish with nonstick cooking spray. Lay thawed fillets in the baking dish after checking for stray pin bones. Either melt the butter and drizzle on or take small bits of cold butter and arrange on top to get good coverage when it melts. Lightly salt and pepper the fillets, then sprinkle some lemon pepper lightly over fish, then use some chopped parsley (fresh is nice) across them. Finish with a squeeze of the lemon down the length of both fillets.

Bake uncovered in oven for 20-25 minutes. Fish is done when it the thickest part of the fillet will flake easily with a fork. Be careful removing fish from pan to plate, it will be fragile. But oh so light and flakey!

Serve with lemon wedge. Serves 2